Dermot Mac Flannchaidh (dermotmacflann) wrote in icecreamgeeks,
Dermot Mac Flannchaidh

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Dark chocolate ice cream recipe

(Cross-posted to frozen_desserts and icecreamgeeks):

I believe I may have mastered a new recipe for chocolate ice cream. It is probably not an original recipe, but it is fabulous. I have made it twice for my family, and it has been noted as being both sweet and bitter, and is widely agreed to be a dark chocolate ice cream by flavor, and a very good dessert. In particular, it was considered to taste better by comparison than Breyer's dark chocolate ice cream. Everyone agrees that the decision to use brown sugar instead of white sugar helps the recipe.

This developed as my first recipe involving heating ingredients as part of preparation, a step that I had been afraid of up to this point as I'd never scalded a liquid before without boiling it. But in the few times I've already made ice cream from this recipe, I've gained enough experience to be confident on how to heat milk.

  • 2 large eggs
  • 1 cup brown sugar
  • 1 cup milk
  • ¼ moderately heaping cup cocoa powder
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Heat the milk and cocoa powder in a sauce pan at medium heat, stirring to dissolve the cocoa, until the mixture is blended and scalded. Do not bring to a boil—only heat until any bubbling is visible to the naked eye. Take off the heat. Mixture may form a little bit skin, but this is normal. When cool enough, refrigerate the mixture until it is as cold as refrigerated milk. This may take hours. When the milk mixture has chilled, the rest of the preparation can proceed.

Whisk eggs in a quart-sized mixing bowl until completely broken down and blended. Add brown sugar and whisk until completely mixed. Add chilled milk mixture, cream and vanilla, and whisk until homogenous and as much of the sugar and molasses as possible is dissolved. Some hardened clumps of hard brown sugar or molasses may persist at the bottom, but this is normal, and they can safely be kept in. Prepare the entire mixture in an ice cream maker as per the unit's instructions. Makes a quart. In practice, the clumps of hard brown sugar will largely break down if the ice cream is churned for half an hour, or maybe more quickly.

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